Ingredients with Measurements:
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- Chopped fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the asparagus and peas to the pot and stir to combine. Pour in the vegetable broth and bring to a boil.
3. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the vegetables are tender.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream and lemon juice. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 8g
- Carbohydrates: 16g
- Protein: 6g
- Fiber: 5g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Half and half can be used instead of heavy cream.
- Fresh peas can be used instead of frozen peas.
Variations:
- Add a diced potato to the soup for a thicker consistency.
- Top the soup with croutons or grated Parmesan cheese.
- Use different herbs for garnish, such as basil or chives.
Tips and tricks:
- To make the soup even smoother, strain it through a fine-mesh sieve after blending.
- If the soup is too thick, add more broth or water to thin it out.
- Be careful not to overcook the asparagus, as it can become mushy and lose its bright green color.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
- Chopped fresh parsley, croutons, grated Parmesan cheese
Pairings:
- Serve the soup with a crusty baguette or a side salad.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted vegetables, such as carrots or Brussels sprouts
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Asparagus has been cultivated for thousands of years and was prized by ancient Greeks and Romans for its medicinal properties.
Flavor profiles:
- This soup has a fresh and bright flavor from the asparagus and lemon juice, with a creamy richness from the heavy cream.
Serving suggestions:
- Serve the soup as a light lunch or as a starter for a dinner party.
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